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Saturday, January 1, 2011

Linguine Frittata


Lots of leftovers. And then leftovers from leftovers. We've pretty much eaten everything, having to throw away very little after the holidays. One of the leftovers of leftovers was a bag of linguine; I'd put the leftover Christmas eve mussels over pasta (wonderful!) and had linguine leftover. Where pasta isn't my #1 favorite food, I wanted to try something different with it and we've never had a linguine frittata.

The recipe is from the Everyday Food show website. The original recipe was for one; I tweaked some of the ingredients as well as increased ingredients so that it could feed four. You can use any long strand pasta, like spaghetti or fettucine, as well.

Linguine frittata

5 large eggs
5 tbsp milk
1/2 tsp coarse salt
1/8 tsp ground pepper
3 cups cooked linguine, roughly chopped if desired
1 cup shredded cheddar cheese
3/4 thawed and drained chopped frozen spinach
1 tsp oil

1. Heat broiler to high. In a medium bowl, whisk together eggs, milk, salt and pepper. Mix in linguine, cheese, and spinach.

2. In a large broiler-proof skillet, heat the olive oil over medium-low. Pour in spaghetti mixture; cook until top is almost set, 5-7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set about 1 minute.

The Verdict: More fun than just another pasta and sauce meal. Tasty, but I'm not pining for more leftover pasta to make it again.

I liked that the top was slightly crunchy (and yeah, OK, if you look at my picture it was maybe a little too crunchy) and that the pasta within the frittata was still a bit al dente. The textures were great. The cheese and spinach were good but can be substituted with whatever you desire: the original recipe called for shredded Swiss and peas.

Definitely fun, though. I think kids would really enjoy this dish.

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